Veggie Staples

dairy free, gluten free, refined sugar free, plant based recipes

Paleo & Gluten Free Chocolate Peppermint Pinwheel Cookies

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The Holidays are here! What is your favorite way to celebrate? My friend is hosting a cookie swap in a few weeks, and these Chocolate Peppermint Pinwheel Cookies (Gluten Free & Paleo) are an oldie but goodie for any holiday party! They incorporate that lovely combination of chocolate and peppermint that everyone is sure to love! And better yet, they are sweetened with natural honey! I was lucky enough to get some Nektar Honey Crystals on my hands from Nektar Naturals! (Thank you Nektar Naturals!) I used this as a healthy sugar substitute, (as I always do), and they still were a big hit. How awesome is that?

Who can resist such cute spirals? I had a few mishaps (I decided to use coconut sugar, which is brown… guess what? brown sugar does not take color dye, whoops!). I found these awesome natural food dyes after scouring the internet, and they worked really well! I was really impressed with the coloring, I wasn’t sure if they would turn out muddy or too dull. I would have been upset if I had ended up with pink instead of red! Anyways, if you are into Chocolate Peppermint (my whole family is obsessed) you will really love these cookies! Did I mention they are also gluten free and paleo? Note: If you do use coconut sugar in this recipe, the color will not turn out! Don’t learn the hard way like I did! I recommend using Nektar Naturals honey crystals!!

And don’t forget to head on over to my instagram account for a Nektar Naturals giveaway!

*Nektar Naturals can be found in any Walmart!!

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5.0 from 1 reviews
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Paleo & Gluten Free Chocolate Peppermint Pinwheel Cookies
Author: 
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 24 cookies
 
Ingredients
  • 3 cups almond flour
  • ¾ cup honey crystals, stevia or truvia
  • 1 egg
  • 4 tablespoons coconut oil, melted
  • 3 tablespoons raw cacao powder
  • 1 tablespoon almond or coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 teaspoon baking soda
  • green & red food coloring to liking
Instructions
  1. In a small bowl, whisk flour and baking soda.
  2. In a large bowl or in an electric mixer, beat honey crystals and coconut oil until fluffy (around 3 minutes)
  3. Beat in egg and vanilla into the honey crystals and coconut oil
  4. Add flour and baking soda, reduce mixer to low or beat until just blended
  5. Divide dough in half and place in two bowls
  6. Stir in cacao and milk into one bowl, stir in peppermint into the other bowl
  7. Divide peppermint dough in half and place in separate bowls
  8. Mix the red food coloring into one peppermint dough, green into the other
  9. Divide the chocolate dough in half
  10. Shape all the dough pieces into 3 X 5 inch rectangles, set on wax paper or parchment paper and place another piece of paper on the top for easy rolling
  11. Roll out dough into 9 X 12 inch rectangles.
  12. Refrigerate rectangles in the refrigerator for at least an hour
  13. Place 2 chocolate rectangles on a floured work surface (I like using arrowroot or tapioca flour)
  14. Remove from sheets of wax paper
  15. Lightly brush the chocolate dough with water (helps with sticking)
  16. Place red dough on top of one chocolate dough, place green dough on top of the other
  17. Trim edges if the dough shapes are uneven
  18. Roll dough together (from the long side) into a log form (both green and red dough)
  19. Roll dough tightly so the log is compact
  20. Wrap dough in plastic wrap/saran wrap for at least 3 hours
  21. Preheat oven to 350 degrees
  22. Remove logs from refrigerator and unwrap
  23. Cut logs into ¼ inch thick cookie slices
  24. Place 1 inch apart on greased cookie sheet or Silpat
  25. Bake 10-15 minutes, until the edges begin to brown, rotating half way through

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Protein Packed Apple Snack Bites

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If there is ever way to pack in some extra protein for a snack, I’m looking for it. As someone who doesn’t eat much more than fish, I add it in when I can. Have you ever heard of Manitoba Hemp Hearts? Manitoba is a company that makes hemp hearts, an amazing plant based protein made from hemp seeds! I love using them in everything from baking to smoothies, to give food a subtly nutty flavor or an extra crunch! Yum! Each serving has 10 grams of protein, and 10 grams of Omega 3 & 6! Amazing!

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As a mom of a 1 year old, I’ve always got snacks with me. Between my husband and my daughter, someone is always hungry (or hungry). After making your own almond butter (super easy and inexpensive, directions below), swirl in some hemp seeds to make it crunchy and add more protein! And then dip your apple slices in more hemp hearts once you slather them in almond butter too! This is a really awesome snack packed full of protein that everyone in my whole family can munch on while we’re out! Everyone wins and we’re all eating something healthy!

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Protein Packed Apple Snack Bites
Author: 
Recipe type: snack
Prep time: 
Total time: 
Serves: 3 apple snacks
 
Ingredients
  • 3 cups raw almonds
  • *optional: 2 tablespoons of honey or oil for sweetness or creaminess
  • 4 tablespoons Manitoba Hemp Hearts
  • 3 apples, washed and sliced
Instructions
  1. If making your own almond butter, blend almonds in blender or food processor until smooth. Stopping as needs to push down what has stuck to the sides with a spatula or spoon (blend in honey, oil or extra hemp seeds if desired)
  2. Once apples are washed and sliced, dip in almond butter and roll them into the hemp seeds (1-2 tablespoons at a time)
  3. I doubt the snacks will last 24 hours (in the refrigerator) but you can try!
  4. *recommended to store your almond butter in the fridge!

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Easy Gluten Free Banana Pumpkin Muffins

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Well fall has finally rolled into town. Temps down in the 40’s at night, high 60’s & low 70’s during the day. I am in the mood to bake again. 90 degree temps until the 3rd week in September + being back at school +  marathon training = not really wanting to be in the kitchen (and no time). So sorry for the lack of blog posts. Now that things have settled into a routine, and marathon training is tapering, I’m hoping to get back into the blogging routine. I miss it, and I hope you’ve missed me too! Summer was hectic (lots of traveling) so I decided to take a little break from Veggie Staples, although I feel like I need a vacation from all of my vacation traveling! Do you ever feel like that sometimes?

Well along with fall, pumpkin season is also back in full swing (and anyone that knows me knows I love my pumpkin). I had some mushy bananas in the bowl on the counter so I decided to whip up some pumpkin banana muffins - Zoey was into them! I love that she eats ‘regular’ food now, and I can make food or other treats like these muffins that she can eat! I made these for a baby shower - also a big hit! I know you will love them too!

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Easy Gluten Free Banana Pumpkin Muffins
Author: 
Recipe type: Muffin
Prep time: 
Cook time: 
Total time: 
Serves: 8 muffins
 
Ingredients
  • 1 very ripe banana
  • ¾ cup pureed pumpkin
  • ¾ cup almond flour
  • 2 eggs
  • 2-3 tablespoons pumpkin pie spice (depending on how big of a pumpkin fanatic you are!!)
  • 1 tablespoon coconut oil, melted
  • 3 teaspoons baking powder
  • 2 teaspoons cinnamon
  • optional: 2-4 tablespoons stevia, or enjoy life chocolate chips!
Instructions
  1. Preheat the oven to 400 degrees
  2. Mix all ingredients together in a whole (that easy!!)
  3. Grease or line muffin tin
  4. Fill cups (this batch will make ⅞ muffins)
  5. Bake in the oven for 20-25 minutes or until a toothpick comes out clean

 

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Peanut Butter Cranberry Protein Bites

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With all of my running lately (in case I forgot to mention it, I’m training for my first marathon in October. Sometimes I wonder what I’m really thinking!), I’m needing easy, go to snacks for post run munching. These peanut butter cranberry protein are easy to carry with me, they travel well and they taste good. Plus, they really fill me up! All that protein from the protein powder, the peanut butter, dates and nuts. I left out the chocolate on these because if I’m out and about I dont’ want to worry about something melting in my purse or bag (and they are way less messy this way, too). The cranberries give them a beautiful hint of sweetness. Nutritious and delicious!

I could probably eat these all day. When I went to go shoot the photos for this post - look who jumped in?! Zoey just took her first steps this week, if we thought we were in trouble before, I think we were just fooling ourselves… What does this girl not find that is dangerous?
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You can swap out any protein powder for the one I used (I like this plant based powder, it’s plain, so I can add it to anything). I also love this peanut butter powder, there is nothing added to it, although I know a lot of people love this one (which would work just fine)! I know you will just love these for an anytime snack, just like Zoey & I do!!

meg

5.0 from 1 reviews
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Peanut Butter Cranberry Protein Bites
Author: 
Recipe type: Snack
Prep time: 
Total time: 
Serves: 15 snack bites
 
Ingredients
  • 1 cup dates, pitted
  • ½ cup raw almonds
  • ¼ cup raw sunflower seeds
  • ¼ raw pumpkin seeds (pepitas)
  • ¼ cup (reduced sugar) dried cranberries
  • 1 scoop protein powder
  • 3 tablespoons jif powdered peanut butter
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract
  • water (if needed)
Instructions
  1. Buzz almonds (or nut of choice) and seeds in food processor or blender until fine
  2. Add remaining ingredients and buzz until the ‘dough’ begins to form a ball
  3. If the ‘dough’ is not solidifying, add 1 tablespoon of water (or non dairy milk) at a time until the dough does become a ball
  4. Remove dough from food processor or blender and divide into 15 equal balls (rolling each of the 15 sections into a ball, or 31 grams for each ball for each serving)
  5. Chill in the refrigerator & enjoy

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Paleo Pineapple Coconut Bars

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*picture above is right before it went into the oven!

When I think of summer foods, my mind goes to fruit! Specifically, pineapple! Who doesn’t love this awesome fruit? So versatile, too! In a salad, as a dessert, on the grill with something savory! You can’t go wrong! These (paleo/gluten free/grain free) pineapple coconut bars are a perfect summer treat. Really easy to make, and the flavor reminds me of a pina colada! Although I made these and had all of my family do the taste testing, these would be the most marvelous ending to a summer BBQ. What do you think?

meg

4.7 from 3 reviews
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Paleo Pineapple Coconut Bars
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 bars
 
Ingredients
for the crust
  • ¼ cup coconut oil, melted + more for greasing
  • 1 cup almond flour
  • ¼ cup coconut sugar or honey crystals
for the filling
  • 3 cups chopped pineapple (fresh or canned)
  • 1½ cups sweetened or unsweetened coconut flakes (depending on how sweet you like it)
  • ¼ cup coconut sugar
  • 2 eggs
  • 2 tbsp almond flour
  • 1 tbsp vanilla extract
  • ¼ tsp baking powder
Instructions
  1. Preheat oven to 350 degrees
  2. Add all crust ingredients to buzz in a food processor until it forms a ball of dough
  3. Press dough evenly into the bottom of the pan
  4. Bake at 350 for 10-15 minutes
  5. Remove from oven and set aside
  6. Whisk together coconut sugar, almond flour, and baking powder in a bowl
  7. Add eggs and vanilla and mix until well combined
  8. Stir in coconut flakes and pineapple
  9. Spread mixture evenly over crust (add more coconut flakes for extra topping if desired)
  10. Bake for 20-25 minutes, until edges are golden.
  11. Allow to cool completely, then cut into squares (12)
  12. Best if served chilled!

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Vegan S’mores Smoothie

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What is better than s’mores on a summer night? Not too much, right? I do really love a gooey s’more every once in a while, but most of the ingredients aren’t very good for you, unfortunately. A little splurge every once in a while isn’t so bad, but if there’s a way that I can make them healthier, I’m going to do it! (and that way I can have a few more). This smoothie was inspired by the s’more, the perfect summer treat! Just as decadent, though. I used So Delicious Coco Whip as the ‘marshmellow’ (really awesome cool whip that is vegan that So Delicious just came out with). I highly recommend it if you haven’t already tried it! But I really love either The Urban Poser’s or 100 Days of Real Food’s marshmallow recipe if you want to use the real deal (and both really easy to make). I promise you will really love this recipe!

What is your favorite summer treat?

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Vegan S’mores Smoothie
Author: 
Recipe type: Smoothie
Prep time: 
Total time: 
Serves: 2 smoothies
 
Ingredients
  • 1 cup So Delicious Coco Whip or 4 homemade marshmellows
  • 1 cup non dairy milk
  • 4 gluten free graham crackers (homemade or store bought)
  • 1 tablespoon raw cocao powder
  • Enjoy Life Chocolate Chips (to sprinkle on top if desired) feel free to add some in the smoothie if you want!
  • ice to taste
Instructions
  1. Place all ingredients in a blender & serve immediately

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Perfect Summer Salad

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Summer is officially here! (well, it has been for a while). What is your favorite summer activity? It’s never officially ‘summer’ for me until we’ve headed to the cape at the end of June, and we stay the entire month of July. It’s been cool, but we’re having a great time so far!

Also FYI for anyone living around Marylou’s, they now carry stevia and almond milk!! Yahoo! Anyways….

This is the perfect summer salad - and my go to when I’m hosting dinner, or I need to bring something over to a party! Easy, simple, and a very light dressing to accompany it. You can make it this way, or make it your perfect summer salad by adding (or subtracting) whatever ingredients you like. Mine incorporates red onion, tomatoes, cucumber, peppers, avocado and carrots. Sometimes it’s nice to have a lettuce free salad! What is your favorite salad ingredient?

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Perfect Summer Salad
Author: 
Recipe type: salad
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 avocado, sliced and cubed
  • 2 large tomatoes, washed and cubed
  • 1 cucumber, washed and cubed
  • ½ cup shredded carrots
  • 1 peppers, washed and cubed
  • ½ cup red onion, washed and chopped
for the dressing
  • 2 lemons, juiced
  • 2 tablespoons organic italian seasoning
Instructions
  1. Wash and chop all vegetables as needed or desired
  2. Place all ingredients in a bowl and toss with lemon juice and italian seasoning
  3. Serve immediately

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Nut Free Strawberry Lemon Blender Muffins

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The other day my Mom & I went strawberry picking and we ended up with about 20 pounds of strawberries! It is definitely one of my favorite fruits… although, I never met a fruit I really didn’t like! I knew I had to act fast with my strawberries (I washed the rest and put them in the freezer), so my first thought was muffins. I kind of love muffins.

Jake does not like what he calls ‘chunks’, so I knew in order for him to taste test and enjoy them, they had to be ‘chunk’ free, hence the use of the blender. I didn’t mind though, it makes them easy. I also really love the combination of strawberry and lemon, (try my strawberry lemonade popsicles) so I thought I’d give that a whirl in putting these together. So, here they are, my nut free, strawberry lemon blender muffins. They are also paleo and gluten free, of course (not vegan, sorry). I love my eggs! What is your favorite flavor of muffin?

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Nut Free Strawberry Lemon Blender Muffins
Author: 
Recipe type: muffin
Prep time: 
Cook time: 
Total time: 
Serves: 6 muffins
 
Ingredients
  • 3 eggs
  • zest of one lemon
  • juice of one lemon
  • 1 cup strawberries, fresh or frozen
  • ¼ cup coconut flour
  • ¼ cup non dairy milk
  • 2 tablespoons coconut oil, melted + more for greasing
  • 1 tablespoon stevia or coconut sugar (optional, for sweetness)
  • ¼ teaspoon baking powder
Instructions
  1. Preheat the oven to 400 degrees
  2. Wash strawberries if needed
  3. Put all ingredients in a blender or food processor and buzz until smooth
  4. Line muffin tin with liners or grease with coconut oil
  5. Disperse batter evenly among 6 muffin cups
  6. note: place ½ strawberry on each muffin for garnish if desired
  7. Bake for 18-22 minutes or until a toothpick comes out clean
  8. *fill empty cups half way with water for more even baking
  9. Allow to cool & enjoy

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Paleo & Nut Free Lemon Blueberry Muffins

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It’s summer & it’s berry season! I’ve been super duper craving muffins lately, and I still have an obscene amount of blueberries in the freezer from last summer, and knowing that we’re going to go again soon, I want to use them up. So lemon blueberry muffins it is (and they are nut free)! That means lots of blueberry smoothies, etc! Although I love blueberries (and lemons), my favorite berry is the blackberry (I have a great recipe for a blackberry smoothie here and a great recipe for blackberry watermelon popsicles here). What is your favorite berry?

1.0 from 1 reviews
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Paleo & Nut Free Lemon Blueberry Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 5 muffins
 
Ingredients
  • 3 eggs
  • zest of one lemon
  • juice of one lemon
  • ¾ cup blueberries, fresh or frozen
  • ¼ cup coconut flour
  • 2 tablespoons coconut oil, melted + more for greasing
  • 1 tablespoon stevia or coconut sugar (optional, for sweetness)
  • 1 tablespoon non dairy milk
  • ¼ teaspoon baking powder
  • ¼ teaspoon vanilla extract
Instructions
  1. Preheat oven to 400 degrees
  2. Wash blueberries if needed
  3. Combine dry ingredients, sift thoroughly
  4. Combine wet ingredients (except blueberries) and mix well
  5. Combine wet and dry ingredients and mix well
  6. Gently fold in blueberries
  7. Line 5 muffin cups or grease with extra coconut oil
  8. bakers note: if you add water to empty muffin cups (1/2 full) muffins will bake more evenly
  9. Bake 18-22 minutes or until a toothpick comes out clean
  10. Allow to cool before eating

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Easy Breakfast Egg Muffins

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Being a teacher, breakfast for me has got to be quick. I am completely notorious for hitting the snooze button (more than once) before getting out of bed each morning. I am doing really well after my sugar detox (I lost 5 lbs, and I wasn’t super duper strict after the first week, to be honest, I was using stevia in my coffee…oops!). I highly recommend the 21 Day Sugar Detox if you are struggling with any kind of serious sugar cravings, or you just want to make your eating habits a little more healthy!

So I have been eating these breakfast egg muffins for the past 2 weeks in the morning. They are great for the mornings that I go to this new Crossfit/TRX class that I’ve been trying out at my gym. I can eat them on the way to work after I’ve gotten in the car! Perfect! The great thing is you can roast or saute any veggies of your liking (or even turkey bacon if you’ve got meat eaters on your hands) to put in the cups - and presto, you have a wonderfully delicious and quick breakfast! Low carb and full of protein to keep you full a long time! They are so good, I’ve been eating them cold, but they also reheat wonderfully! I hope you enjoy them just as much as I do!

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Easy Breakfast Egg Muffins
Author: 
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 12 eggs
  • 2 cups kale, washed and chopped
  • 2 red peppers, washed and chopped
  • 1 bunch of green onion/scallion, washed and chopped
  • 1 cup mushrooms, washed and chopped
  • salt and pepper to taste
  • coconut oil for greasing (or muffin cup liners)
Instructions
  1. Preheat oven to 350 degrees
  2. Wash and chop all veggies (including green onion/scallion)
  3. Saute vegetables until just cooked
  4. Add cooked vegetables and eggs to a large bowl and whisk until well combined
  5. Divide egg mixture evenly among the cups
  6. Place egg muffins in the oven for 20-22 minutes or until a toothpick comes out clean
  7. Enjoy after the muffins have cooled slightly

 

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